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Can I just say I love salads, especially salads with a lemon and lime tang to them? It is a bonus when the weather is nice as well, for it brings about a kind of holiday feel to dinner. This spring has been an interesting one for the west coast. It seems a bit chillier and rainier. I swear yesterday it hailed for 2 minutes and then the sun came out, which was spectacular. See, when the sun is out, it changes everything from clothes to cravings. I have always enjoyed dedicating Wednesdays to Mexican Wednesdays, so it was ideal this was for dinner last night along with seasoned chicken on the side and tortilla chips. Easy peasy. With the leftover salad, I put it in a bowl with a spoon as an appy for our homegroup, however the cake from Goldilocks won favor over the salad. I tried.

How To Play:
Place quinoa in a fine mesh sieve and rinse thoroughly with cold, running water. Bring water to boil in a small pot, add the quinoa and salt and bring to a boil again. Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients.
Steam or lightly saute corn(I sauteed it with a tbsp of butter) until just tender and cool to room temperature. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt, pepper or hot sauce to taste. Serve with fresh lime wedges.

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About Me

Hi. This is a blog that inspires. I am greatly inspired by many things. People, places, art, music, movies, books, Jesus, family, and food. I have been inspired by others who blog, such as Soulemama,Oh She Glows, and Post Punk Kitchen. I have many cook books at home, but I use three: Rebar, Slice, and Alicia's The Kind Diet. I love food a great deal and will be sharing the latest inspired meals by those who have inpsired me. There are some things that I have tweaked, and that is because I don't like raisins.